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Proceed as follows: Trim the fennel stalks down to the bulb, Peel off any wilted outer layer. Set the fine fennel leaves aside after having cut them ...

Proceed as follows: Soak the yellow split peas in water for at least 12 hours. Discard the water (even though some insist you should use this water ...

Granola - heston blumenthal recipe by: heston-blumenthal

Preheat oven to 300F. Grease 3 large baking sheets with rims. In a large bowl mix oats together with wheat germ. In small saucepan heat honey and ...

Mix together eggs, mayonnaise, seasonings and optional ingredients of your choice: 1/2 c cheddar cheese, cubed and 2 Tb sour cream 1/4 c toasted ...

Farfalle con carciofi by: wolfgang-puck

Place artichokes in a saucepan with the olive oil, oregano, water and a pinch or two of salt over medium-low heat. Cover and simmer till tender and ...



1. Preheat your barbecue grill to high temperature. 2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the ...

Into a blender container put limeade concentrate, beer and tequila. Fill to top with ice cubes. Blend until slushy. Rub rims of glasses with a ...

Proceed as follows: Mix all the ingredients in a suitable vessel. Add the ice to the mixture and crush it, using a mixer, until a thick sludge is ...

Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in ...

In a large pan bring water to a boil and then remove from heat. Stir in the granulated sugar until dissolved. Stir in both frozen concentrates ...



Celebrity Chefs Recipes (cooking)


Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

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Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

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Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

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